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Influence of fertilization on acrylamide formation during frying of potatoes harvested in 2003
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The influence of inter- and intraspecies variability of potatoes on the formation of acrylamide during frying
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Influence of storage practices on acrylamide formation during potato frying
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Removal of trichloroethylene from waste gases via the peroxone process
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Acrylamide formation during frying of potatoes: thorough investigation on the influence of crop and process variables